Event

The Power of ShioKoji

{A cooking demonstration and discussion with Kayoko Akabori + Yoko Kumano from Umami Mart.}Tuesday, April 22, 6:30-9:00pmTickets: $35 for members, $45 for the general public

Koji, or Aspergillus oryzae, is a rice mold that has been used in Japan to produce sake, miso and shoyu for hundreds of years. Recently, shiokoji (koji mixed with salt) has been discovered as a miracle cooking ingredient that pumps up the umami factor of any dish, sauce or dressing. Due to this, shiokoji has quickly become Japan's most popular condiment, as the powers of shiokoji is catching on like wildfire.

There are three main powers of shiokoji: the ability to give any dish a depth of flavor; the ability to quickly ferment and tenderize meats and vegetables; and the use as a salt substitute, as it cuts down salt content by 50%. It is also rich in enzymes, and incredibly beneficial for health and wellbeing.

Our friends at Umami Mart have been talking about shiokoji a lot in the last few years, and we're excited they're here to share their knowledge with the 18 Reasons community!

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shiokoji

grilled mountain yam marinated in shiokoji

green beans in shiokoji-sesame dressing

shiokoji marinated moist chicken breasts, yuzu kosho

shiokoji steamed farro

You can also visit Yoko Kumano and Kayoko Akabori at their impeccably curated store Umami Mart. Based in Oakland, CA, this unique store stocks high-quality kitchen and barware from Japan, all hand-pickd by Yoko and Kayoko. Be sure to check out their inspiring, informative, and often hilarious blog at www.umamimart.com.